Your Health Is My Business

Sticky Squares


Prep Time

10 minutes

Prep Notes

Grease and line a brownie tin

Pre-heat oven to 100 degrees

Cooking Time

30 minutes, plus 24 hours to refrigerate

Yields

24 squares

Ingredients

Dried Ingredients:

2 cups of puffed millet

1 cup of sesame seeds

1 cup of pepitas

1 cup toasted coconut

1 cup of toasted, chopped nuts

1 cup toasted, whole almonds

1 cup of dried apricots, chopped

1 cup of dried figs, chopped


Sticky Mix:

1 cup tahini

1 cup raw honey

1 cup maple syrup

1 cup LSA


For Dipping:

250 gm dark chocolate 


Directions

Warm all the dry ingredients (except the fruit) on a tray in the oven for 30 mins @ 100 degrees, this will toast all the ingredients that are listed as toasted above. When lightly toasted transfer to a large bowl.

In a pot on the stove heat together the sticky mix, but be careful not to burn or overheat.

Once the sticky mix in the pot is combined, pour over the dry mix and stir to combine.

Press into lined tin and refrigerate for 24 hours. The longer you leave it in the fridge the harder it will set.

When ready to cut up, remove from the tin and cut into small squares.

Melt a 250 gm packet of dark chocolate over a water bath and dip the sticky squares into the chocolate to cover the base, drizzle what you have left over the top.

Keep refrigerated.

Credit

Recipe from Melanie Kean